Oh my goodness, let me tell you about my absolute favorite tropical dessert: Hawaiian poke cake! This beauty is not just any cake; it’s a delightful explosion of flavors that transports you straight to a sun-soaked beach with every bite. I remember the first time I made it for a summer barbecue, and everyone couldn’t stop raving about how refreshing and delicious it was. It’s moist, creamy, and bursting with tropical goodness from the coconut and pineapple. Trust me, if you want to impress your friends and family, this Hawaiian poke cake is the way to go! It’s so easy to whip up and perfect for any occasion, whether it’s a backyard party or a cozy family gathering. You’re going to want to make this again and again!
Ingredients List
- 1 box yellow cake mix
- 1 cup coconut milk
- 1 cup crushed pineapple, drained
- 1 cup whipped topping
- 1/2 cup shredded coconut
- 1/2 cup macadamia nuts, chopped
- 1/2 cup sweetened condensed milk
How to Prepare Instructions
- First things first, preheat your oven to 350°F (175°C) and grab a 9×13 inch baking pan. You’ll want to prepare the yellow cake mix according to the package instructions. It’s super straightforward, just mix it all up until it’s nice and smooth.
- Once your batter is ready, pour it into your prepared pan and pop it in the oven. Bake for about 30 minutes, but keep an eye on it! You want it to be golden brown and a toothpick inserted in the center should come out clean.
- When the cake is done, take it out and let it cool for about 10 minutes. This is super important, as it helps prevent the cake from falling apart when you start poking holes!
- Now, grab a fork and gently poke holes all over the top of the cake. Don’t worry about being perfect; the more holes, the better it soaks up that delicious coconut milk!
- Next, pour the coconut milk evenly over the cake, allowing it to seep into those holes. You can already smell the tropical goodness coming through!
- Spread the drained crushed pineapple over the top of the cake, and then drizzle the sweetened condensed milk all over. Oh my goodness, what a treat!
- Finally, cover the cake and chill it in the refrigerator for at least 2 hours. This is where the magic happens, as the flavors meld together beautifully.
- When you’re ready to serve, top it off with whipped topping, a sprinkle of shredded coconut, and chopped macadamia nuts. Trust me, it’s worth the wait!
Why You’ll Love This Recipe
- It’s incredibly easy to make, perfect for both beginner and experienced bakers!
- The tropical flavors of coconut and pineapple create a refreshing taste that’s like a vacation on a plate.
- This poke cake is always a crowd-pleaser; everyone will be asking for the recipe!
- It’s a make-ahead dessert, so you can prepare it in advance and chill it until you’re ready to serve.
- Each bite is a moist and creamy delight, thanks to the coconut milk soaking into the cake.
- You can easily customize it with your favorite toppings or even swap in different fruits!
- Perfect for summer gatherings, potlucks, or any celebration where you want to impress!
Tips for Success
To make your Hawaiian poke cake truly perfect, here are a few of my favorite tips! First, be sure to use fresh ingredients whenever possible—the flavor really shines through with ripe pineapple and good-quality coconut milk. If you want a lighter version, you can substitute the whipped topping with Greek yogurt for a tangy twist. And don’t skimp on the chilling time; letting it sit for at least 2 hours allows all those tropical flavors to meld beautifully. When serving, I like to add an extra sprinkle of chopped macadamia nuts and shredded coconut on top for added crunch and a lovely presentation. Trust me, these little details elevate your cake to the next level!
Nutritional Information
Now, let’s talk about the nutritional info for this delightful Hawaiian poke cake! It’s always good to know what you’re indulging in, right? Keep in mind that these values are estimates, so they might vary a bit depending on the specific ingredients you use. Here’s a breakdown for one slice of this tropical treat:
- Calories: 350
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Sugar: 25g
- Protein: 5g
- Cholesterol: 30mg
- Sodium: 200mg
So, while this cake is a sweet indulgence, it also brings a bit of tropical joy to your dessert table. Enjoy every bite, and don’t forget to share (or not)! 😉
Frequently Asked Questions
I’ve had a few questions come up about this delicious Hawaiian poke cake, so let’s tackle them together!
Can I use a different cake flavor?
Absolutely! While yellow cake mix is traditional, you can experiment with other flavors like coconut or even white cake for a twist. Just remember, the tropical toppings will complement any cake base!
How should I store leftovers?
To keep your Hawaiian poke cake fresh, cover it tightly with plastic wrap or aluminum foil and store it in the refrigerator. It’ll be good for about 3-4 days, but trust me, it’ll be gone before you know it!
Can I make this cake ahead of time?
Yes! This cake is perfect for making a day in advance. Just prepare it, chill it overnight, and it’ll be ready to impress your guests the next day!
What if I can’t find macadamia nuts?
No worries! You can swap them out for chopped walnuts or pecans if that’s what you have on hand. Just make sure they’re toasted for that extra crunch!
Can I add other fruits?
Definitely! Feel free to mix in or top the cake with other fruits like mangoes, bananas, or even berries for a colorful and delicious variation. Just keep in mind that the flavors should complement the tropical theme.
So don’t hesitate to get creative with this recipe—it’s all about enjoying the process and making it your own!
Storage & Reheating Instructions
To keep your Hawaiian poke cake fresh and delicious, cover it tightly with plastic wrap or aluminum foil and store it in the refrigerator. It’ll stay good for about 3-4 days, but trust me, it won’t last long once people get a taste of it! If you find you have leftovers (which is rare!), you can also freeze the cake. Just slice it up, wrap each piece individually in plastic wrap, and then place them in a freezer-safe container. When you’re ready to enjoy a slice, simply thaw it in the fridge overnight. No reheating needed—serve it chilled and enjoy the tropical vibes!
Equipment List
- Mixing Bowls: You’ll need a couple of mixing bowls—one for the cake batter and another for combining the toppings.
- Whisk: A whisk is essential for mixing the cake batter until smooth. If you don’t have one, a fork will do in a pinch!
- 9×13 Inch Baking Pan: This is the perfect size for baking the cake. Make sure it’s greased or lined with parchment paper for easy removal.
- Fork: You’ll use this for poking holes in the cake. It’s a simple tool, but so important for letting all that delicious coconut milk soak in!
- Measuring Cups and Spoons: Accurate measurements are key to baking success, so have these handy for measuring your ingredients.
- Plastic Wrap or Aluminum Foil: Use this to cover the cake while it chills in the fridge, keeping it fresh and delicious.
- Serving Platter: Once your cake is ready to go, you’ll want a nice platter to present it beautifully at the table!
Gathering these tools ahead of time will make your baking experience smooth and enjoyable. Happy baking!
Variations
One of the best things about this Hawaiian poke cake is how versatile it is! You can easily mix things up and create your own unique version. Here are some fun ideas to inspire your creativity:
- Mango Delight: Swap out the crushed pineapple for diced fresh mango. The sweetness and vibrant color will add a tropical twist that’s absolutely mouthwatering!
- Berry Bliss: Top the cake with a mix of fresh berries like strawberries, blueberries, and raspberries for a burst of flavor and a pop of color. You can even fold some into the whipped topping for extra berry goodness!
- Coconut Lime: Add the zest of one lime to the cake batter and replace the sweetened condensed milk with a lime-flavored drizzle on top. This gives a tart and refreshing kick that pairs beautifully with the coconut.
- Chocolate Macadamia: For a chocolate lover’s twist, sprinkle mini chocolate chips into the batter before baking and top the cake with chocolate shavings along with the nuts. It’s a decadent combination that’s sure to impress!
- Tropical Nut Medley: Mix in different nuts like pecans or walnuts along with the macadamia nuts for added texture and flavor. Toasting the nuts beforehand enhances their nuttiness—yum!
- Banana Coconut: Layer sliced bananas over the cake after the pineapple and before the whipped topping for a delicious banana split-inspired version!
Feel free to get adventurous with your toppings and mix-ins! The possibilities are endless, and that’s what makes this poke cake so much fun to customize. Enjoy experimenting!
Drucken
Hawaiian poke cake: 7 Tropical Flavors for Blissful Treats
- Gesamtzeit: 2 hours 50 minutes
- Ertrag: 12 servings 1x
- Ernährung: Vegetarisch
Beschreibung
A delicious Hawaiian poke cake infused with tropical flavors.
Zutaten
- 1 box yellow cake mix
- 1 cup coconut milk
- 1 cup crushed pineapple, drained
- 1 cup whipped topping
- 1/2 cup shredded coconut
- 1/2 cup macadamia nuts, chopped
- 1/2 cup sweetened condensed milk
Anweisungen
- Prepare the yellow cake mix according to package instructions.
- Bake the cake in a 9×13 inch pan.
- Allow the cake to cool for 10 minutes.
- Poke holes in the cake using a fork.
- Pour coconut milk over the cake, allowing it to soak in.
- Spread crushed pineapple over the cake.
- Drizzle sweetened condensed milk on top.
- Chill the cake in the refrigerator for at least 2 hours.
- Top with whipped topping, shredded coconut, and macadamia nuts before serving.
Notes
- Use fresh ingredients for the best flavor.
- Chilling the cake enhances the taste.
- Store leftovers in the refrigerator.
- Prep Time: 20 minutes
- Kochen Zeit: 30 minutes
- Kategorie: Dessert
- Methode: Baking
- Küche: Hawaiian
Ernährung
- Portionsgröße: 1 slice
- Kalorien: 350
- Zucker: 25g
- Natrium: 200mg
- Fett: 15g
- Gesättigte Fettsäuren: 10g
- Ungesättigte Fette: 2g
- Trans Fat: 0g
- Kohlenhydrate: 50g
- Faser: 1g
- Protein: 5g
- Cholesterin: 30mg
Keywords: hawaiian poke cake, tropical dessert, poke cake
